Eel soup - from classic to exotic

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

Eel is the fish that we most often see in stores in smoked form. Therefore, it doesn’t even occur to most people that it, like any other fish, can be deliciously prepared in a different way. So, if you are lucky, and you got this fresh serpentine creature - quickly buy and cook at least the same eel soup.

Start simple

This dish is significantly different in preparation from the well-known fish soup. Cooking begins with the processing of vegetables: a chopped onion with a clove of garlic mashed into porridge, bell pepper rings (take a couple) are stewed in vegetable oil. When the pepper becomes soft and the onion is almost transparent, 2 small spoons of tomato paste, a glass of white wine, a liter of water and a whole bunch of parsley are added. As it boils - put in chopped and chopped fish (half a kilo). Eel soup is boiled for half an hour, and s alt and pepper are already at the end. When it is ready, the parsley is thrown away and chopped dill greens are placed in the soup poured in portions.

Old Recipe

From him to eel soup fishshould be either skinned or carefully cleaned with clean river sand (in our ecological situation it is better to use coarse s alt). The inside of the gutted eel must also be rubbed with s alt. A root of celery and parsley, a couple of small onions and 2 cups of fresh (not frozen, not dried, not canned!) peas are put into the water. As it boils, put the coarsely chopped eel (one and a half kilograms). You need to cook it for 45 minutes; before readiness put laurel and parsley. As you can see, nothing superfluous: potatoes were not yet present in the expanses of the motherland, rice was eaten only in the Far East, closer to China and Japan. So in front of you - a purely Russian dish!

Creamy eel soup

For him, you need to grate a large carrot, and finely chop the onion (tastier with a leek). Both are fried together, but not in a frying pan, but right in the pan, where creamy soup with eel will be prepared. When the vegetables are almost cooked, a third of a kilo of tomatoes with skins removed, cut into small cubes, is added to the pan. Fry - pour a liter of clean water. When it boils, lay a pound of chopped potatoes in the future creamy soup with eel. The recipe advises to put chopped 300 g of eel when the tubers are boiled for about five minutes. Almost immediately after the fish, low-fat cream (half a liter) is poured in. Just before being ready, taste for s alt, and season the ready-made eel soup with herbs - either directly in the pan, or already poured into plates. The result is very tender and delicious.

For exotic lovers

What is interesting about this eel soup is that it harmoniously combines seemingly incongruous ingredients. To begin with, a glass of dried fruit is poured with warm water. While they soften, a pound of fish should be cut into small slices. Pieces of three carrots are cut into cubes (you should not rub, it will not turn out very beautiful, and the taste will not be the same). 200 grams of celery are cut similarly to carrots. The stalk of the leek crumbles into rings. 2 liters of pre-cooked broth are heated, and prepared vegetables and strained dried fruits are placed in it.

Try it! Very unusual and very tasty! When it boils, fish is introduced; at the same time, the eel soup is s alted, peppered and flavored with a tablespoon of wine vinegar. After 20 minutes, a glass of peas is also added - fresh or frozen, after which cooking continues for another 2-3 minutes. At this time, a large hard pear is peeled, the core is cut out, and the flesh is thinly cut and stewed for a couple of minutes in butter. When the exotic eel soup is ready, pieces of pear are placed on the plates before it is poured, and parsley is sprinkled on top of the portioned dish.